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  2. Alkaline noodles - Wikipedia

    en.wikipedia.org/wiki/Alkaline_noodles

    In addition to peng hui, jian, and kansui, Harold McGee, a well-known American food scientist and author, has drawn on the experience of such noted chefs as David Chang, owner of the Momofuku line of restaurants, [9] and Fuchsia Dunlop of London, to outline a simple method by which home chefs can make alkaline noodles by baking ordinary baking ...

  3. 13 Ways to Make Ramen From a Breakfast Bowl to Traditional ...

    www.aol.com/13-ways-ramen-breakfast-bowl...

    Recipe developer Jasmine Smith matches American favorites like bacon, egg, and cheese with instant ramen for this cosy, warm 20-minute noodle dish to start the day, Get the Recipe Easy Soy Sauce Ramen

  4. Lye - Wikipedia

    en.wikipedia.org/wiki/Lye

    Then, the lye water would either be used as such, as for curing olives before brining them, or be evaporated of water to produce crystalline lye. [1] [2] Today, lye is commercially manufactured using a membrane cell chloralkali process. It is supplied in various forms such as flakes, pellets, microbeads, coarse powder or a solution. Lye has ...

  5. Chinese noodles - Wikipedia

    en.wikipedia.org/wiki/Chinese_noodles

    Flat egg or lye-water noodles. Similar to tagliatelle: Yi mein: 伊麵 伊府麵: yī miàn; yī fǔ miàn ji1min6; ji1fu2 min6 i-mī i-hú-mī Fried, chewy noodles made from wheat flour and egg or lye-water Shrimp roe noodles: 蝦子麵: xiā zǐ miàn: haa1zi2 min6: hê-tsí-mī Made of wheat flour, lye-water, and roe, which show up as black ...

  6. Japanese noodles - Wikipedia

    en.wikipedia.org/wiki/Japanese_noodles

    Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and kansui, a form of alkaline water. The dough is risen before being rolled.

  7. How to Safely Use Food-Grade Lye for Pretzels - AOL

    www.aol.com/lifestyle/safely-food-grade-lye...

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  8. Ramen - Wikipedia

    en.wikipedia.org/wiki/Ramen

    ' Chinese noodles ') and are made with kansui (鹹水, alkaline salt water). The official diary of Shōkoku-ji Temple in Kyoto, Inryōken Nichiroku (蔭涼軒日録), mentions eating jīngdàimiàn (経帯麪), noodles with kansui, in 1488. [22] [23] Jīngdàimiàn is the noodle of the Yuan dynasty.

  9. Noodle soup - Wikipedia

    en.wikipedia.org/wiki/Noodle_soup

    It has noodles (flat rice noodles, egg noodles or lye water-soaked noodles) in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. [8] The lye-soaked noodles add a distinct aftertaste to the ...